Table 1 Changes of the characteristics of participants at follow-up according to intervention
From: Lycopene and bone: an in vitro investigation and a pilot prospective clinical study
Variables | Without tomato sauce (n = 39) | With tomato sauce (n = 39) | P-value |
|---|---|---|---|
BMI (Kg/m2) | − 0.31 ± 0.67 | − 0.20 ± 0.72 | 0.49 |
T-score (SD) | − 0.15 ± 0.3 | 0.00 ± 0.2 | 0.05 |
BMD (g/cm2) | − 0.02 ± 0.04 | 0.00 ± 0.03 | 0.006 |
BMD (g/cm2)a | − 0.028 ± 0.006 | 0.005 ± 0.0006 | 0.001 |
BMD (%) | − 5.3 ± 10 | 0.08 ± 7 | 0.009 |
Glucose (mg/dL) | − 0.74 ± 6 | − 3.05 ± 7 | 0.15 |
Creatinine (mg/dL) | − 0.02 ± 0.07 | 0.00 ± 0.08 | 0.23 |
CRP(mg/L) | − 0.65 ± 3 | 0.01 ± 0.6 | 0.32 |
S-CTX (ng/mL) | − 0.003 ± 0.13 | − 0.001 ± 0.12 | 0.95 |
BAP (µg/L) | − 1.95 ± 3 | − 3.53 ± 3 | 0.05 |
BAP (µg/L)a | − 1.79 ± 0.6 | − 3.69 ± 0.6 | 0.04 |
BAP (%) | − 8.5 ± 21 | − 18 ± 17 | 0.03 |